Norwegian Potato Lefse with Butter, Sugar and Cinnamon

• 2.2 lb floury potatoes, such as russets (1 kg)
• 3½ tbsp butter (50 g)
• ½ cup heavy cream (100 ml)
• 1 tbsp sugar
• 1 tsp salt
• About 2 cups all-purpose flour (250 g)
• To serve: soft butter, sugar and cinnamon

Instructions

1. 01

   Boil the potatoes in their skins until tender. Peel them while warm.

2. 02

   Rice or mash the potatoes until completely smooth. Stir in butter, cream, sugar and salt.

3. 03

   Let the mash cool completely, ideally overnight in the fridge.

4. 04

   Knead in just enough flour that the dough no longer sticks. Less flour gives softer lefse.

5. 05

   Divide into 16 balls. Roll each one paper thin on a well-floured surface with a floured rolling pin.

6. 06

   Cook on a hot, dry griddle or skillet for about 1 minute per side, until you see brown spots.

7. 07

   Stack the lefse between two kitchen towels so they stay soft.

8. 08

   Spread with soft butter, sprinkle with sugar and cinnamon, and roll up.